Collard and Pecan Pesto

Ingredients for Collard and Pecan Pesto

• 1/2 small bunch collard greens, centre ribs and stems removed

• 120ml olive oil

• 60ml toasted pecans

• 2 tablespoons apple cider vinegar

• 1/2 teaspoons honey

• 1/4 teaspoons crushed red pepper flakes

• Kosher salt

• Freshly ground black pepper

Cook 1/2 small bunch collard greens, centre ribs and stems removed, in a medium pot of boiling salted water until tender, about 2 minutes. Drain. Transfer to a bowl of ice water; let cool. Drain; squeeze dry with paper towels. Blend greens, 1/2 cup olive oil, 60ml toasted pecans, 2 tablespoons apple cider vinegar, 1/2 teaspoons honey, and 1/4 teaspoons crushed red pepper flakes in a food processor until a coarse purée forms; season with kosher salt and freshly ground black pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.